This low-sodium salad dressing is easy to make with staples from your pantry and doesn't use salt. I get raves when I bring tossed salads to dinner parties because I make this dressing. Bulk up on the lemon juice for extra zing. You can also substitute tarragon vinegar for a different feel. Serve over a tossed salad and antipasto, or use it as a quick marinade for beef, chicken, or pork.
Ingredients
- red wine vinegar: 0.5 cup
- olive oil: 0.33333 cup
- italian seasoning: 1 Tbsp
- garlic: 2 clove (crushed)
- lemon juice: 1 tsp
- white pepper: 0.125 tsp
Metric Conversion
Stages of cooking
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Whisk together red wine vinegar, olive oil, Italian seasoning, garlic, lemon juice, and white pepper in a small bowl until well combined. Let stand for at least 15 minutes before serving.
